MAX'S DELI CAFE
PASSTuesday, February 14, 2017 at 6:50 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked chicken inside of the steam table at 115F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above. Cooked chicken and meatball sliders inside of the 3 cabinet hot holding unit at 127F. Discontinue and ensure all potentially hazardous foods are being maintaied at 140F and above. Foods to be re-heated to 165F to ensure no bacterial growth.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
20-4-703.11
Food Contact Surfaces Clean
Racks inside of the top Blodget oven visibly soiled and with what appears to be grease dripping from them. Clean to remove.
Why This Matters
INVISIBLE KILLERS: Bacteria survive on 'clean-looking' surfaces for days. Inadequate sanitization caused Salmonella outbreak affecting 1,500 people via ice cream. Cutting boards can harbor 200 times more fecal bacteria than toilet seats. E. coli survives 1-4 hours on surfaces. Norovirus survives 2 weeks. One contaminated slicer infected 300 people with Listeria.
Code Requirements
SANITIZATION MANDATORY: Chemical sanitizers: Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds by immersion; Contact time: minimum 7-30 seconds depending on sanitizer; Test concentration EVERY 2 hours; Change solution when visibly soiled; ALL food contact surfaces must be sanitized: After each use with different foods; When switching raw to ready-to-eat; Every 4 hours in continuous use.
Corrective Actions
IMMEDIATE: Set up proper sanitizer at ALL stations; Test and adjust concentration NOW; Re-sanitize ALL food contact surfaces; Obtain test strips immediately; Post sanitizer concentration chart; Train staff on test strip use; Create sanitization log; Change solutions every 2 hours minimum
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Diced tomatoes and peppers with an elevated temoperature of 51F. Tomatoes and peppers were preared from earlier in the afternoon. Address and ensure all foods are being properly cooled prior to being placed out for service.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Containers of food observed being stored on the ground of the walk-in freezer. Discotinue and ensure all foods are being stored elevated a minimum of 6 inches off the ground.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
14-4-202.11
Food Contact Surfaces Design
Long cutting board in front of the steam table visibly soiled and heavily scoared. Resurface or replace. Sponge being used at the 3 bay sink. Discontinue using.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.